Chocolate Pie Dessert Sliders

Try these Chocolate Pie Dessert Sliders!
Marie Callender’s®

Marie Callender’s®

Marie Callender’s Pie Queen, Lorin Cook, is taking hybrid desserts to new heights by hijacking dessert favorites and turning them into delicious pie mash-ups. Hybrid desserts are among the top leading trends in desserts on restaurant menus for 2016. Marie Callender’s uses high-quality ingredients to create desserts that smell and taste just like homemade.

Try these Chocolate Pie Dessert Sliders!


Spring Decoration Idea:

Roll the sides of each slider in crushed, candy-coated chocolates for a pop of color. On top, use the candy-coated chocolates to create the body of a butterfly and add chocolate-dipped pretzels for wings. 


  • Cooking spray, such as PAM® Baking Spray
  • boxed cake mix (white, yellow, or vanilla) and corresponding ingredients
  • package (28 ounces each) Marie Callender’s® Chocolate Satin Pie (thawed according to package directions)
  • whipped cream, such as Reddi-wip® Original Dairy Whipped Topping


Preheat oven to 350 degrees F. Spray muffin top pan with baking spray.

Prepare cake mix according to package directions. Place batter in muffin top pan; bake about 10 minutes. Cool completely.  

Meanwhile, in a small bowl, blend 3 slices of Marie Callender’s® Chocolate Satin Pie (crust and filling) until smooth.

Fill pastry bag with pastry tip; add pie mixture. If using a resalable plastic bag, snip corner to create a homemade piping bag.

Pipe filling on half of muffin tops. Close with remaining muffin tops to create sandwiches. Top with Reddi-wip just before serving.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.